Not only are avocados a great source of healthy fats, and over 20 vitamins and minerals, but they have been found in studies to control blood glucose levels, help maintain a healthy weight, and even reduce symptoms of arthritis.

Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.

Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.

To serve, top each pudding with fresh raspberries.

Note: the pudding works best with ripe avocados that don’t have any brown discoloration and is best served the day it’s made.

Pumpkin Pie

Free from grains, dairy and refined sugar, this pie from Wellness Mama is a paleo dream.

The crust is made from a mixture of nuts, coconut oil, egg and cinnamon, which is then filled with a blend of pumpkin, honey, spices and coconut milk.

Let’s talk for a minute about coconut – containing both the oil and milk of the coconut drupe (it’s not a nut or a fruit!), this dish is rich in healthy fats and lauric acid.

In tests, lauric acid and coconut oil have shown strong antibacterial and antifungal properties and have been seen to kill candida.

But coconut oil also kills hunger!

One study found that men who ate the most medium chain fatty acids (like those found in coconut oil) ate 256 calories less than their peers throughout the day.

Looks like you won’t even have room for a second helping of this pie!

Pumpkin confers a number of health benefits too. It’s one of the best-known sources of the antioxidant beta-carotene, which the body converts to vitamin A – a vital nutrient for healthy eyes.

In one study, a lack of vitamin A was linked with severely reduced night vision.

Salted Caramel Maple Pecan Pie Bars

With a soft buttery pecan shortbread base, a nutty mixture and salted caramel sauce, you’d never know that these bars are paleo-friendly, vegan and gluten-free!

Did you know that pecans are in the top 15 foods known for their antioxidant activity, according to the USDA?

What’s more, a paper published in the Journal of Nutrition explains that pecans are a cholesterol-lowering food which can help prevent heart disease, and play a role in maintaining a healthy bodyweight.

Just one handful of pecans a day can protect the nervous system by delaying age-related motor neuron degeneration, including ALS and Lou Gehrig’s disease, says other research.

These little bites are pretty rich so it’s a good thing the serving sizes are so small!

Ingredients (makes 12 bite-size bars)

For the crust:

3/4 cup pecans

2 tbsp & 1 tsp coconut flour

1/4 cup arrowroot starch

pinch salt

1/4 tsp baking soda

3 tbsp coconut oil, melted

1 tsp vanilla extract

3 tbsp maple syrup

For the filling:

1 & 1/2 cups pecans, roughly chopped

2 tbsp full-fat coconut milk

1/2 tsp coarse sea salt

1 tsp vanilla extract

1/3 cup coconut oil

3/4 cup coconut palm sugar

1 tsp arrowroot starch

3 tbsp maple syrup

Directions

Preheat the oven to 325F.

Process the pecans in a food processor until very fine. Add in the remaining crust ingredients and pulse to combine. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes, until firm.

Roll the dough out between two pieces of plastic wrap until it is 1/4 inch thick. Trim until it measures 5×5 inches and transfer to a baking dish. Bake for 15 minutes, until golden. Allow to cool.

To make the filling, spread the pecans on a baking tray and toast in the oven for 8 minutes, until fragrant. Remove, then place remaining ingredients in a small saucepan over medium-high heat and whisk constantly for 3-4 minutes, until the sauce is thick, smooth, and golden. Fold in the pecan chunks, then pour the mixture over the shortbread crust.

Bake for another 15 minutes, then let cool for at least half an hour before cutting up into bars. Store leftovers in an airtight container at room temperature for up to 3 days.

Chocolate Truffles

These aren’t just ordinary chocolate truffles, filled with sugar, dairy and all sorts of unnatural flavorings.

Make the crust by combining the four ingredients with a spatula. Press into a 9-inch pie plate.

Make the sauce by bringing the water and sugar to a boil stirring constantly. Add coconut milk, vanilla extract and salt and cook for 10 minutes over medium heat, stirring constantly. When it starts to thicken remove from heat.

Make the filling by mixing together the apples, lime juice, coconut oil and cinnamon.

In a medium saucepan, stir together the coconut palm sugar and water. Heat mixture over medium heat until the sugar dissolves. Add coconut milk and simmer for 10 minutes, stirring constantly.

Remove from heat, and pour caramel sauce over the apples. Toss until fully coated. Set aside.

Make the topping by mixing all ingredients using your hands until combined.

Preheat oven to 400F. Spoon filling into crust, and top with streusel. Bake for 10 minutes then reduce heat to 325F and cover with foil. Bake for 40 minutes, or until apples are tender.

Cool pie completely on a wire rack. Serve warm or at room temperature.

Raw Oreo Cookies

Oreos are a favorite of many but with ingredients including sugar (first on the list!), unbleached enriched flour, high fructose corn syrup, and artificial flavors, they’re not the healthiest option out there.

Luckily, Davida at the Healthy Maven came up with this even more delicious healthy take on Oreos. What’s more, they’re raw and use only whole food ingredients – my kind of dessert!

To make the cookies, add almonds, flax, and dates to a food processor or high-speed blender. Blend until it reaches a ‘rice-like’ consistency.

Add in cacao and sea salt and process until ingredients come together in a ball.

Take two sheets of wax paper and spray or pat with coconut oil. Place “dough” on bottom sheet and cover with top sheet. Using a rolling pin roll out until dough is a 1/4 inch thick. Using a circular cookie cutter (or with a knife) cut out circles. Refrigerate.

For the cream, add cashews, coconut oil and maple syrup to a clean processor or blender and blend until smooth. Scrape vanilla bean seeds and stevia into mixture and process for another minute until well combined.

Remove cookies from fridge and using a knife spread cream onto one cookie and cover with another. Store in the refrigerator for up to 2 weeks.

Do any of these healthy dessert recipes appeal to you? What’s your go-to sweet treat?

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I maintain the academic record of all students and plans and implements the registration process for classes, I also works with other administrators to coordinate times and locations for class meetings and resolve scheduling conflicts.